MUSHROOM CURRY WITH GARAM MASALA

I have never imagined canned mushrooms can be prepared this way and yet delicious.  The chef advised that this goes well with meat dishes and is also great to serve on its own as a vegetarian main course.  The distinctive flavor of mushrooms goes well the mixture of the spices used.  The mushrooms can be substituted with any other mushrooms [dried mushrooms, white mushrooms etc].

Personally, I feel this is great to serve with spaghetti.  The dish tastes savoury, sourish, spicy and aromatic.  This dish is nice and I love it.  Bookmarked to prepare this for my hubby's siblings who are vegans.

Recipe adapted from the book ‘500 Curries’ with modifications

Ingredients

2 cans button mushrooms – sliced

1-2 ripe tomatoes – blended [can you tomato puree]

Some coriander leaves for garnishing

1-2 tbsp oil

1 onion – finely chopped

1 fresh green chilli – seeded and chopped

2 cloves garlic – peeled and chopped

1 inch piece ginger root – chopped

Seasoning [Combined]

1 tsp cumin powder

1 tsp coriander powder

½ tsp garam masala

½ tsp ground black pepper

½ tsp turmeric powder

¼ - ½ tsp salt to taste

2-3 cardamon pods

1. Heat oil in a pan, sauté onions and the remaining chopped ingredients until aromatic.
2. Add in the spice seasoning, fry for 2-3 minutes, stirring all the time until fragrant.  Add the blended tomato and salt.  Bring to boil and simmer for 5 minutes.
3. Add in the mushrooms and stir to mix. Cover and simmer over a low heat for 10 minutes or until the flavours are well absorbed.
4. Dish up, garnish with chopped coriander before serving.

I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively